Freedom in Congo Square Recipes

Book

Freedom in Congo Square
by Carole Boston Weatherford
and R. Gregory Christie

Congo Square was a place in New Orleans in the 1810s where people who were enslaved sang, danced, and played music on their day off. Gobble up New Orleans’ style Cajun Cheesy Noodles.

In Congo Square, West African rhythms, culture, and customs had free expression and were preserved. Have some tasty Peanut Butter Mafé and Fruity Popsicles, both popular in Senegal, Nigeria, and other West African countries.

Cook

Cajun Cheesy Noodles

Complexity: Simple – cooking pasta, a little chopping, and making your own cheesy sauce.
Time: 10 minutes prep plus 20 minutes cooking.

Ingredients

2 tablespoons extra-virgin olive oil
6 ounces andouille sausage, diced
2 bunches scallions, thinly sliced
Salt
12 ounces wagon-wheel pasta
1 bell pepper (red or green), chopped
1 tablespoon Cajun spice blend
2 tablespoons all-purpose flour
2 cups whole milk
8 ounces sharp cheddar cheese, cut into small cubes

Directions

Bring a pot of water to a boil. Add the pasta and cook until al dente, about 1 minute less than the label directs.
Reserve 1 cup of the cooking water, then drain the pasta.
Meanwhile, combine the olive oil and sausage in a large skillet over high heat and cook, stirring, until the sausage starts to brown, about 2 minutes.
Stir in the scallions and bell pepper and cook until the vegetables are slightly soft, about 3 more minutes.
Add the Cajun spice and flour and cook, stirring, 2 more minutes.
Gradually whisk in the milk and continue whisking until the sauce is thick and smooth, about 5 more minutes.
Add the pasta, cheese and reserved cooking water to the skillet. Reduce the heat to medium low and cook, tossing to coat the pasta in the sauce and melt the cheese, about 1 minute.

Cook

Peanut Butter Mafé

Complexity: Chopping, cooking on the stove.
Time: 20 minutes prep plus 60 minutes cooking.

Ingredients

2 tablespoons canola oil
2 pounds stewing beef, cut into cubes
1 onion, minced
3 to 6 cloves garlic, minced
1 tablespoon Ginger, minced
2 tablespoons tomato paste
2 cups tomatoes, peeled, seeded and chopped
1 to 2 cups water or stock
1 cup natural, unsalted peanut butter (such as Smuckers; not Jiff or Skippy)
Salt and pepper, to taste

Directions

Heat the oil in a large pot over medium-high flame. Add the beef and sauté until lightly browned on all sides, 5 or 6 minutes. Remove to a bowl and set aside.
Add the onion to the oil in the pot and sauté until translucent, about 3 or 4 minutes. Stir in the garlic and ginger and sauté another 1 or 2 minutes.
Return the beef to the pot, stir in the tomato paste and cook for about 1 minute. Stir in the chopped tomatoes and bring to a boil. Reduce heat to medium-low and simmer for 8 to 10 minutes to reduce the volume of the tomatoes somewhat.
Add enough water or stock to loosen the dish to a stew-like consistency. Simmer for another 10 minutes.
Stir in the peanut butter and salt and pepper to taste. Cover loosely with a lid and simmer for another 40 minutes, or until the beef is tender and oil rises to the surface of the dish. Add water as necessary to keep the dish stew-like.
Adjust seasoning and serve with rice or couscous.

Cook

Fruity Popsicles

Complexity: Chopping fruit, assembling popsicles, mixing in blender, and freezing.
Time: 10 minutes prep plus 6 hours freezing.

Ingredients

Peach Strawberry Yogurt Popsicles

3 cups strawberries, pureed to 1 1/2 cups
3 cups peaches peeled and sliced, pureed to 1 1/2 cups
2 tablespoons honey, divided
2/3 cup vanilla greek yogurt

Directions

In a blender, puree strawberries with four teaspoons of the honey, and set aside.
Clean blender, puree sliced peaches with two teaspoons honey, and set aside.
Place the popsicle molds flat on the counter. If you don't have molds, use mini disposable plastic cups.
Layer the popsicles as follows; 2 teaspoons strawberry puree, one teaspoon yogurt, two teaspoons mango puree and repeat. Make a fruit puree your last layer. Tap the mold on the counter to make sure all of the layers settle.
Use a small spoon to drag vertically from the bottom to the top of the mold a few times to create a swirled pattern. Gently tap the molds on the countertop to remove any air bubbles.
Insert the popsicle sticks, and then freeze for at least 6 hours, or overnight.